Ingredients
- 1 teaspoon anchovy paste
- 1/4 cup extra-virgin olive oil
- 1/4 cup pitted chopped black olives, oil cured or kalamata
- 1/2 small red onion, minced
- 2 ribs celery, minced
- 12 ounces canned or jarred tuna, drained and flaked
- 1 lemon, juiced
- Freshly ground black pepper
- 2 tablespoons softened butter
- 4 top-split New England hot dog rolls
- 8 ounces fontina cheese, thinly sliced or shredded
Directions
Preheat the broiler.
In a large bowl, combine the anchovy paste with extra-virgin olive oil. Add the olives, onions, celery, tuna, lemon juice and pepper, to taste, and toss to combine. Lightly butter each side of the rolls, and toast on each side under the broiler. Fill the rolls with the tuna salad and top with cheese. Arrange on a sheet pan and broil until the cheese melts. Transfer to serving plates and serve.
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By kevsgirl222
Irving, TX
on May 09, 2013
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I just tried this tuna recipe, and it was so amazing! I love that it doesn't contain mayo in it. So I will definitely make it to put on salad, as well. It's so delicious!
By Salma :)
on March 28, 2013
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These were delicious! I made them with swiss cheese instead of provolone cheese. These were a little hard to make because they kept falling apart in the skillet, that is why I gave it 4 stars.
By jrbennett_13
Kalamazoo, MI
on July 08, 2012
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I am making this for the second time. To be honest, I prefer it a great deal over traditional "tuna salad" sandwich filling. Due to my diet, I am making it to serve over lettuce & tomato slices for lunches this week. I will probably rarely if ever use traditional tuna salad as this was so bright, light, flavorful, and fresh tasting. I too was nervous about the anchovy paste, but it did not overpower the dish in any way and gave it a punch of flavor.
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